Recipe for cooking incredibly delicious Thai Eggplant Curry

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In Thailand, many kinds of eggplant are used and in Australia we are also being offered a variety. The most common kind, however, are large purple eggplants, and they are superb in this dish, though you may use other types if available.

Wash and dry eggplant but do not peel. If using slender eggplant, cut into short slices crossways. Cut large eggplant into large cubes. Deep-fry a few at a time in hot oil until well browned. Lift out on a slotted spoon and drain on absorbent paper. Heat 1 tablespoon of oil and on low heat fry the paste for 1-2 minutes, stirring. Add the coconut milk, diluted with an equal amount of water. Bring to the boil. Stir in the fish sauce and palm sugar and simmer for 5 minutes, then add the eggplant and simmer for 10 minutes or until the eggplant is tender. Sprinkle with chopped coriander and serve with steamed rice.

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